46 bottle level         $36 (member price $28)
90% Cabernet Sauvignon, 4% Merlot, 4% Malbec, 2% Cabernet Franc  14.5% ABV

Hearst Ranch is a working farm, producing both world class free range beef and world class wine grapes.  The success of their beef business means the owners can afford to produce top quality wines.  Bunkhouse is a reference to the original bunkhouse on the property in San Simeon, used today for guest lodging.  The fruit for this Cab is from the eastern half of Paso Robles, inland of San Simeon, a much warmer climate.  Vino Venue plans to return to Paso Robles in April, also spending time in Santa Barbara.  San Simeon is 45-50 minutes west of the town of Paso Robles, so I don’t know if we’ll venture that far afield.  5% new American oak, 10% twice used French oak, 85% neutral oak.  Blackberry, black plum, chocolate covered cherries, cinnamon.  This is a smooth style of Cab, better suited for roasted filet mignon than grilled ribeye.

Food Pairing Suggestions:
Savor this rich, balanced red with Cabernet braised beef cheeks served over airy whipped potatoes and roasted root vegetables; steak au poivre with garlicky braised spinach; braised short rib sliders topped with caramelized onions, aged Gouda and smoked aioli; rustic Osso Bucco served over creamy Gorgonzola risotto; bacon and aged Cheddar topped bison burgers with sweet potato fries; slow cooked beef cheeks in red wine; grilled bone-in petite filet topped with blue cheese butter; wood fired pizza topped with Italian sausage, bacon and ham; and lasagna Bolognese. This soft red also pairs perfectly with Gruyere, Comté, aged Gouda, Pecorino, Manchego or aged Cheddar.